Extraction cell

ABSTRACT

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

BACKGROUND Field

The present disclosure relates to systems and methods for preparingedible extracts, such as systems and methods for preparing edibleextracts from a cold or ambient solvent under pressure.

Description of Certain Related Art

Certain brewed beverages are prepared by extracting seeds, leaves,berries, or other plant matter containing desirable flavors, aromas, orcompounds in a suitable solvent. However, the process of extracting thedesirable components from the plant matter can be time consuming, andthe strength of the final extract is closely related to the proportionof total dissolved solids (TDS) extracted by the solvent. Accordingly,high temperatures are often employed to increase the rate of extraction,and reduce the time required to obtain a high TDS. For example,espressos are commonly prepared by extracting roasted, ground coffeebeans in near-boiling water at high pressure. Other techniques requiremultiple rounds of extraction to increase the yield of the extractionprocess. However, high temperatures and repeated extractions cansometimes result in undesirable compounds being extracted from the plantmaterial, such as acids and tannins, which can negatively affect thefinal beverage quality. Conversely, extractions performed at lowtemperatures often lack the strength of their high-temperaturecounterparts, exhibiting a lower TDS content. Such extracts may beperceived as “weak,” or lacking in flavor, and fail to replicate theintense characteristics of extracts achieved at high temperatures.

BRIEF DESCRIPTION OF THE DRAWINGS

Various embodiments are depicted in the accompanying drawings forillustrative purposes, and should in no way be interpreted as limitingthe scope of the embodiments. Various features of different disclosedembodiments can be combined to form additional embodiments, which arepart of this disclosure.

FIG. 1 schematically illustrates an embodiment of an extraction cell.

FIGS. 2A-E schematically illustrate an embodiment of a method ofpreparing an extract in an extraction cell.

FIG. 3 schematically illustrates an interior view of the second portionand filter of the extraction cell of FIG. 1.

FIG. 4 is a schematic system of an extraction cell control system.

DETAILED DESCRIPTION OF CERTAIN EMBODIMENTS Overview

Various extraction systems and methods are described below to illustratevarious examples that may achieve one or more desired improvements.These examples are only illustrative and not intended in any way torestrict the general disclosure presented and the various aspects andfeatures of this disclosure. The general principles described herein maybe applied to embodiments and applications other than those discussedherein without departing from the spirit and scope of the disclosure.Indeed, this disclosure is not limited to the particular embodimentsshown, but is instead to be accorded the widest scope consistent withthe principles and features that are disclosed or suggested herein.

Many of the embodiments described herein involve extracting coffee beansto yield a coffee extract. For instance, in some embodiments, thematerial to be extracted also referred to herein as the “extractionmaterial” may be coffee. The coffee used can be any variety or speciesfrom any part of the world. For example, Arabica, and any blend ofArabica from any part of the world (such as Brazil, Indonesia, CentralAmerica, Africa, etc.). In some embodiments, the extraction material maybe an edible substance and may also be, in whole or in part, at leastone of green coffee cherries, red coffee cherries, coffee flowers,coffee cherry pulp, coffee cherry stalk, coffee cherry exocarp, orcoffee cherry mesocarp. However, it should be appreciated that certainfeatures and aspects of the embodiments disclosed herein may beapplicable to other beverages besides coffee extracts, such as teas andother similar infusions. For example, in yet other embodiments, theextraction material may be green tea leaves and/or partially or totallydehydrated tea leaves. In still further embodiments, the extractionmaterial may comprise fruits, nuts, or similar plant matter includingvanilla beans, chocolate beans, hazelnuts, almond, macadamia, peanut,cinnamon, mint, apple, apricot, aromatic bitters, banana, blackberry,blueberry, celery, cherry, cranberry, strawberry, raspberry, juniperberry, brandy, cachaca, carrot, citrus, lemon, lime, orange, grapefruit,tangerine, coconut, menthol, ginger, licorice, milk, pecan, pistachio,walnut, peach, pear, pepper, among others. Thus, the description hereinis not limited to espresso, coffee, coffee products, tea or teaproducts.

Likewise, certain implementations of the systems, methods, and compoundsdescribed herein refer to cold extracts. In certain configurations, coldextracts may be coffee extracts, tea extracts, and herbal extracts,among others. Moreover, this term is applied broadly to refer toextracts prepared with the use of an extraction medium (also referred toherein as solvent) not exceeding 100° C. In certain embodiments, thecold extract can be created during a process that does not utilizepressures exceeding 16 bar (g). For instance, in certain configurationsdescribed herein, the extraction medium may be between about 0° C. andabout 100° C. In certain embodiments, the temperature of the extractionmedium may be between about 10° C. and about 30° C. In certainimplementations, the extraction medium can be a liquid such as water butin certain implementations the extraction medium can be other liquids.In additional configurations, certain inert gasses may be used as wellto displace the extraction medium. In certain implementations, theextraction medium is at ambient temperatures when added to theextraction cell as described below. In certain embodiments, the processfor forming the cold extract can be conducted at a pressure can bebetween about 0 bar (gauge) and 16 bar (gauge) and in certainconfigurations, the pressure can be between about 0.8 bar (gauge) and 3bar (gauge) and in certain embodiments these pressures ranges can beused in combination with the temperature ranges described above.

Although certain aspects, advantages, and features are described herein,it is not necessary that any particular embodiment include or achieveany or all of those aspects, advantages, and features. For example, someembodiments may not achieve the advantages described herein, but mayachieve other advantages instead. Any structure, feature, or step in anyembodiment can be used in place of, or in addition to, any structure,feature, or step in any other embodiment, or omitted. This disclosurecontemplates all combinations of features from the various disclosedembodiments. No feature, structure, or step is essential orindispensable.

Example Embodiment Extraction Cell

FIG. 1 schematically illustrates an embodiment of an extraction cell100. To facilitate presentation, the extraction cell 100 is frequentlydescribed in the context of an extraction material in the form of tealeaves or ground coffee beans to brew a tea or coffee extract with anextraction medium that is water. However, as noted above, certainfeatures and aspects of the present disclosure can be applied in othercontexts as well. For instance, the extraction cell 100 may also be usedfor extracting tea leaves to brew a tea extract, or other similarinfusions or other extraction materials or extraction mediums can beused in certain arrangements.

As shown, the extraction cell 100 of FIG. 1 includes a first portion103, and a second portion 106. In the illustrated embodiment, both thefirst portion 103 and the second portion 106 are cylindrical. Joiningthe first portion 103 to the second portion 106 is a sidewall 104 suchthat the extraction cell 100 can have a cylindrical shape. In thismanner, the first portion 103, the second portion 106, and the sidewall104 serve to define a boundary between an exterior 110 of the extractioncell 100 and an interior 109 of the extraction cell 100, thereby forminga generally liquid tight enclosure that may be filled with a desiredextraction material and a suitable extraction medium to form anextraction slurry. In the illustrated embodiment, the first portion 103corresponds to a lower or bottom portion of the extraction cell 100while the second portion 106 corresponds to an upper or top portion ofthe extraction cell 100. Accordingly, in the description herein thefirst portion 103 can also be referred to as the bottom portion or lowerportion. In a similar manner, the second portion 106 can be referred toas the top portion or upper portion. As will be explained below, theillustrated arrangement has certain advantages. For instance, in someconfigurations, the second portion 106 may be removed either partiallyor completely to facilitate the introduction of a desired extractionmaterial. For instance, in certain configurations, the second portion106 may be implemented as a removable cover, sliding window, or flip toplid, though various other implementations are may be used. Moreover, incertain arrangements, the orientation of the extraction cell 100 can bemodified such that the orientation of the first portion 103 and thesecond portion 106 are reversed or located in other positions such aspositioning the extraction cell 100 on its side such that the firstportion 103 and the second portion 106 are located at the same or nearthe same elevation. Thus, in certain configurations, at least one of thefirst portion 103, or sidewall 104 may be implemented as a removablecover, or equipped with a mechanism configured to create an openingthrough which an extraction material can be loaded into the interior 109of the extraction cell 100.

The interior 109 of the extraction cell 100 can be characterized by alength L and an average width W along the length L. The length L andaverage width W of the extraction cell define an interior aspect ratioAR (aspect ratio=L/W) of the extraction cell 100. The interior aspectratio AR of the extraction cell can allow a user to control the contactratio of the extraction material in relation to the extraction medium.The contact ratio of the extraction material to the extraction mediumcan affect the extraction characteristics—an increased contact ratioresulting in shorter extraction times, and producing stronger extracts.Thus, the overall size of the extraction cell 100 may be increased,decreased, or otherwise altered to suit particular production needs,without significantly impacting extraction characteristics, as long asthe interior aspect ratio AR of the extraction cell is reasonablymaintained. In some embodiments, the interior aspect ratio AR may rangefrom about 1:1 to about 10:1. For instance, in certain configurationsthe interior aspect ratio AR may range from about 2:1 to about 4:1 orany value about or between the foregoing ranges.

The extraction cell 100 can be configured to induce plug flow. The termplug flow is used in accordance with its plain and ordinary meaning,referring to a fluid transport model wherein a constant flow velocity ismaintained across the radial axis of the chamber. Due to thesubstantially constant velocity of flow, mixing between adjacent fluidlayers is substantially avoided. In this manner, a first aliquot ofextraction medium may be expelled from a chamber by a second aliquot ofliquid without substantial mixing. For instance, in certain embodimentsof the present disclosure, the contents of the extraction cell 100 areexpelled by initiating a flow of extraction medium through the firstportion 103. Where the extraction medium achieves a constant velocityacross the width of the interior of the extraction cell 100, a plug flowcan be induced, and the contents of the extraction cell 100 (i.e., theprepared extract) may be expelled from the extraction cell 100. Sincethe extraction medium can exhibit a substantially constant velocityacross the width of the extraction cell 100, undesirable mixing betweenthe flow of extraction medium and the prepared extract of the extractioncell 100 can be avoided, and the prepared extract will not be diluted bythe second flow of extraction medium.

The extraction cell 100 may be made from any suitable material. Forinstance, the first portion 103, the second portion 106, and thesidewall 104, may each independently comprise a metal, ceramic, plastic,glass, or other substantially solid compound. For instance, in someconfigurations, the first portion 103, the second portion 106, and thesidewall 104, may be constructed from a substantially opaque metalliccompound. In additional configurations, at least the sidewall 104 may becomprised of a substantially transparent or at least partiallytranslucent compound, such as a glass or plastic. Advantageously, insuch configurations, it may be possible for a user to view the contentsof the extraction cell 100 and to determine the progress of theextraction based on the appearance of the contents residing within.

With continued reference to FIG. 1, in the illustrated embodiment, thefirst portion 103 includes an inlet 102 to allow an extraction medium tobe introduced into the extraction cell 100 through the first portion 103(which as explained above can be the bottom portion 103). The inlet 102can be a generally hollow section of piping or tubing serving to producean opening in the first portion 103. The inlet 102, in turn, can be influid communication with an inlet conduit 101. The inlet conduit 101 maysimilarly comprise a generally elongate, hollow section of piping ortubing serving to provide a path for the flow of a extraction medium(such as water or gas) towards the inlet 102 from any suitable source.In this manner, the inlet conduit 101 is in fluid communication with theinterior 109 of the extraction cell 100 through the inlet 102. Thus, asupply of water—or any other extraction medium—may be introduced intothe interior 109 of the extraction cell 100 through the first portion103. While one inlet is illustrated, more than one inlet can be used orthe inlet can be divided into sub-inlets.

One or more inlet valves 111 may be disposed along the inlet conduit 101and/or at the inlet 102. In this manner, it is possible to control theflow of extraction medium into the interior 109 of the extraction cell100. Suitable valves include, for instance, umbrella valves, duckbillvalves, or any other suitable temporary closure mechanism. By modulatingthe inlet valves 111, the flow of water into the interior 109 of theextraction cell 100 may be initiated, halted, regulated, or otherwisecontrolled depending on the desired extraction characteristics.Likewise, in some configurations, the inlet conduit 101 may be fittedwith a suitable valve or filter to serve as a backflow inhibitor. Thus,it is possible to prevent plant material, solvent, or even the extractitself from flowing back through the inlet 102 towards the inlet conduit101, even if the contents of the extraction cell are subjected tosubstantial back-pressure. For instance, in the embodiment illustratedin FIG. 1, the inlet 102 can be fitted with a coarse filter 150. In thismanner, extraction material can be prevented from flowing back towardsthe inlet conduit 101. In certain configurations, the coarse filter 150may have a mean aperture diameter ranging from about 0.3 mm to about 1mm.

As shown in FIG. 1, the second portion 106 can also include an outlet107. As with the inlet 102 discussed above, the outlet 107 can be influid communication with an extract outlet conduit 108. In someconfigurations, the outlet 107 may further be coupled with an air outletconduit 113, as illustrated in FIG. 1. In this manner, both the extractoutlet conduit 108, and air outlet conduit 113 are in fluidcommunication with the interior 109 of the extraction cell 100, therebyproviding a path for both the air and extract residing within theinterior 109 of the extraction cell 100 to be displaced or otherwiseremoved from the interior 109 of the extraction cell 100 through thesecond portion 106 of the extraction cell 100. In certain arrangements,separate conduits and outlets can be provided on the second portion 106to provide a path for both the air and extract residing within theinterior 109 of the extraction cell 100 and/or more than one outlet canbe provided and/or the outlet can be divided into sub outlets. Toprevent or control the expulsion of extract or air from the interior 109of the extraction cell 100, one or more outlet valves 112 may bedisposed within the outlet 107, the extract outlet 108, or the airoutlet 113. The outlet valves 112 may also be used to prevent or controlthe expulsion of air from the interior 109 of the extraction cell 100.The one or more outlet valves 112 may include an umbrella valve, aduckbill valve, or other suitable temporary closure mechanism. In thismanner, the flow of extract and/or air from the interior 109 of theextraction cell 100 may be initiated, halted, regulated, or otherwisecontrolled depending on the desired extraction characteristics.

In certain configurations, at least one of the inlet valves 111, and theoutlet valves 112 may be communicably coupled with a controller as willbe described in more detail with reference to FIG. 4. The controller maybe manipulated by a user directly, or the controller may be communicablycoupled with a user interface. In this manner, a user and/or a controlsystem of the extraction cell 100 may manipulate the inlet valves 111 oroutlet valves 112 to adjust certain extraction characteristics. Forinstance, in some embodiments, a user and/or control system of theextraction cell 100 may close the outlet valves 112 while the flow ofsolvent persists, thereby causing pressure within the interior 109 ofthe extraction cell 100 to build, and thus increasing the rate ofextraction.

In the illustrated embodiment, the second portion 106 can comprise afilter 105. The filter 105 can separate heterogeneous extraction slurryinto its constituent components to yield a substantially homogeneousextract. The filter 105 can be positioned near or adjacent to the outlet107. In certain configurations, the filter 105 shares substantially thesame size and geometry as the outlet 107. The resultant extract may thenbe isolated and/or reserved for further processing, packaging, orconsumption. The filter 105 may be any suitable filtration construction.For instance, in certain configurations the filter 105 may be a finefilter, mesh filter, membrane filter, or other suitable filtrationapparatus. Moreover, in certain configurations, the filter 105 may beselected such that the aperture size or pore size will capture theextraction material without adversely impacting the flow of the extractas the mixture flows towards the water outlet conduit 108.Alternatively, the aperture size of the filter 105 can be selected suchthat the flow of extract out of the extraction cell 100 is significantlyimpeded. In this manner, significant back pressure may be built withinthe interior 109 of the extraction cell 100 as additional aliquots ofextraction medium are flowed into the interior 109 of the extractioncell 100 through inlet 102, even when outlet 107 and extract conduit 108are opened, or otherwise configured to receive a flow of extract. Insome implementations, the filter 105 may have a mean aperture diameterranging from about 0.01 mm to about 1 mm. For instance, in certainconfigurations, the filter 105 has a mean aperture diameter ranging fromabout 0.05 mm to about 0.35 mm. In certain configurations, the filter105 has a mean aperture diameter of about 0.10 mm.

FIG. 3 depicts an interior view of an embodiment of the extractioncell's 100 second portion 106. As can be seen in FIG. 3, the filter 105can be disposed adjacent to the outlet such that the filter 105 coversthe outlet substantially completely. In this manner, the spent coffeegrounds may be separated from the extraction slurry such that only thesubstantially homogenous extract is permitted to flow through the filter105, into the outlet, and towards the extract outlet conduit. In certainconfigurations, the filter 105 can have a diameter D that isapproximately 20% of the W interior 109 of the extraction cell 100. Insome embodiments, the diameter D of the filter is substantially equal tothe diameter D of the outlet. Nevertheless, the diameter D of the filter105 may be modified to accommodate the desired extractioncharacteristics. For instance, in certain configurations, the diameterof the filter 105 may be increased to reduce the back pressure exertedon the contents of the extraction cell. Alternatively, in certainconfigurations, the diameter D of the filter 105 may be reduced to slowthe rate at which the extract may be displaced from the interior 109 ofthe extraction cell 100. The diameter of the filter 105 may be modifiedin isolation. However, in certain configurations, the diameter of thefilter 105 may be modified in conjunction with correspondingmodifications to the diameter of the outlet. For example, in certainconfigurations the diameter D of the outlet and the filter 105 may havea diameter substantially equal to or equal to the diameter of theinterior 109 of the extraction cell 100. In such an embodiment, theratio diameter D of the outlet and of the filter diameter to the celldiameter would both be about 1:1. However, modified configurations maybe implemented. For instance, in certain configurations, the diameter Dof the outlet and the filter diameter may both be about 10% to about100% of the cell inner diameter and in certain configurations about 10%to about 30% of the cell inner diameter. Likewise, the location of thefilter 105 with respect to the second portion 106 may be varied. Forinstance, the filter 105 may be disposed substantially centered on thesecond portion 106. In alternate embodiments, the filter 105 may beoffset such that the outer circumference of the filter intersects withthe center of the second portion 106.

Additionally, the interior 109 of the extraction cell 100 may be fittedwith one or more sensors to monitor the internal characteristics of theextraction cell 100. For instance, in certain configurations, theinterior 109 of the extraction cell 100 may include a temperaturesensor, which allows the user to monitor the temperature of the contentsresiding within the interior 109 of the extraction cell 100. Moreover,in certain configurations, it may be advantageous to dispose multiplepressure sensors within the interior 109 of the extraction cell 100 suchthat the internal pressure can be monitored. In certain configurations,the one or more sensors may be coupled with the controller to automatecertain aspects of the extraction. For instance, in some configurations,a pressure sensor may be disposed within the extraction cell 100 andcommunicably coupled with a controller. In this manner, the pressurewithin the extraction cell 100 may be monitored as the cell fills withextraction medium. Once a desired pressure has been built within theextraction cell 100, the controller may cause the inlet valves 111 toclose, halting the flow of extraction medium into the interior 109 ofextraction cell 100. As noted herein, in certain embodiment, the flowinto and out of the extraction cell 100 can be controlled manuallyand/or semi-manually.

With reference back FIG. 1, an extraction slurry may be allowed to steepwithin the interior 109 of the extraction cell 100. In this manner, thedesirable compounds of the material to be extracted from the extractionmaterial may be pulled into the extraction medium and dissolved to forman extract. When steeping has completed, the inlet valves 111 can beactuated to initiate a second flow of extraction medium into theinterior 109 of the extraction cell 100. As will be discussed in moredetail below, the second flow of extraction medium may displace theextract through outlet 107 when outlet valves 112 are actuated andconfigured to receive a flow of extract from the extraction cellinterior 109. Embodiments and/or components the extraction cell 100 canbe used in combination with the method described below, for example,with respect to FIGS. 2A-E. In addition, the embodiments and/orcomponents the extraction cell 100 can be used to create cold extractsaccording to the embodiments described below.

Example Extraction Method

FIGS. 2A-E schematically illustrate an embodiment of an upward flowfiltration process for use in a extraction cell as described above. Theextraction cell can be configured according to any of the embodimentsdescribed above and herein. Components of the extraction cell 200 inFIGS. 2A-E have been given similar references numbers to the extractioncell 100 described above with similar components preceded by “2” insteadof “1” as described above. For example, the interior 209 can correspondin certain embodiments to the interior 109 in the embodiments disclosedabove. Additional detail and embodiments of such components with similarreference numbers can be found with reference to description above. Tofacilitate presentation, the methods below are discussed in the contextof preparing a cold extraction of coffee or tea, from roasted groundcoffee beans and loose leaf teas of packed tea pellets. However, it willbe apparent to the skilled artisan that the methods may be employed toprepare a variety of different brews, including teas and various otherinfusions. As noted above, the process can include the use of anextraction medium (also referred to herein as solvent) not exceeding100° C., and without using pressures exceeding dozens of atmospheres.For instance, in certain configurations described below, the extractionmedium may be between about 0° C. and about 100° C. In some embodiments,the temperature of the extraction medium may be between about 10° C. andabout 30° C. In certain embodiments, the pressure within the extractionchamber is between about 0 and 16 bar (g). In certain configurations,the pressure is between about 0.8 and 3 bar (g). In certainconfigurations, the temperature and pressure ranges mentioned above canbe combined. In certain implementations, the extraction medium can be aliquid such as water but in certain implementations the extractionmedium can be other liquids. In additional configurations, certain inertgasses may be used as well to displace the extraction medium. In certainimplementations, the extraction medium is at ambient temperatures whenadded to the extraction cell as described below.

As shown in FIG. 2A, extraction material 221, which can be roasted,ground coffee bean, can be loaded into the interior 209 of theextraction cell 200. The extraction material 221 may be added until theinterior 209 of the extraction cell 200 is filled partially orsubstantially completely. As discussed above, the extraction material221 can vary broadly within the context of this disclosure. Forinstance, in certain configurations the extraction material 221 maycomprise coffee beans, such as roasted, ground coffee beans. Inaddition, the level of grind can also affect extraction characteristics.For instance, in certain configurations, extraction proceeds morequickly when finely ground coffee beans are used. Alternatively, therate of extraction can be slowed where coarser grinds are employed. Insome embodiments, the coffee beans may be ground to a mean particlediameter of about 0.5 mm to about 3 mm. For instance, in certainconfigurations, the coffee beans may be ground to a mean particlediameter of about 1 mm to about 2 mm. In yet further embodiments, theground coffee beans may be ground to a mean particle diameter of about1.2 mm to 1.7 mm. In certain configurations, the beans may be ground toa mean particle diameter of about 1.3 mm. However, additional oralternate extraction materials may also be used. For instance, incertain configurations the fruits, leaves, roots, and/or bark of otherplants and herbs may be extracted.

FIG. 2B depicts the exemplary extraction cell 100 filled substantiallycompletely with the extraction material 221. After the extractionmaterial 221 has been loaded into the extraction cell 200, a firstaliquot 231 of an extraction medium may be introduced, as depicted inFIG. 2C. As with the extraction material 221, a wide variety ofpotential extraction mediums can be employed. To facilitatepresentation, the present disclosure frequently refers to the use ofwater as the extraction medium, though it will be apparent to theskilled artisan that additional, or alternate extraction mediums such asgas, can be used in the methods disclosed herein.

FIG. 2C depicts a first aliquot 231 of extraction medium flowing intothe interior 209 of the extraction cell 200 through the first portion203. In some embodiments, the extraction medium may be water. As notedabove, in certain embodiments, the extraction medium, which can bewater, does not exceed 100° C. and in certain configurations theextraction medium may be between about 0° C. and about 100° C. and insome embodiments, the temperature of the extraction medium may bebetween about 10° C. and about 30° C. As shown in FIG. 2C, the firstaliquot 231 of extraction medium flows from the inlet conduit 201,through the inlet 202, and into the interior 209 of the extraction cell200. In the illustrated arrangement, the first aliquot 231 of extractionmedium flows generally upwards into the interior 209 of the extractioncell 200, first permeating the lowest layers of the extraction material221 before proceeding vertically throughout the extraction cell 200.

As the first aliquot 231 of extraction medium flows into the interior209 of the extraction cell 200, the extraction material 221 of theextraction cell 200 can be pressed towards the second portion 206. Thisincludes the extraction material to be extracted, as well as any gassesresident within the interior 209 of the extraction cell 200. In someembodiments, the outlet 207 may be opened such that the upward flow ofthe extraction medium expels gases (such as air) resident in theextraction cell 200 through second portion 206, through the outlet 207,and towards the air conduit 213. Once sufficient air has been expelledfrom the extraction cell 200, the outlet 207 may be closed.

Once the outlet 207 is closed, the flow of extraction medium can behalted, or allowed to persist for a period of time. The pressure withinthe interior 209 of the extraction cell 200 can be related to the amountof time the flow of extraction medium is allowed to persist after theoutlet 207 has been closed. The longer the flow of extraction medium isallowed to persist, the greater the pressure within the interior 209 ofthe extraction cell 200 will be, and the more rapidly the extractionwill proceed. Conversely, to achieve a more delicate extraction, theoutlet 207 can be closed as the flow of water is halted such that thecontents of the extraction cell 200 are maintained at approximatelyatmospheric pressure.

In addition to displacing the resident air, the upward flow ofextraction medium can provide certain advantages. First, the upward flowof extraction medium can more evenly wet the extraction material 221within the extraction cell 200. Even wetting of the extraction material221 can facilitate even extraction, preventing regions of the extractionmaterial 221 from over-extracting while other regions remainunder-extracted.

Second, the upward flow of the extraction material 221 can tamps theextraction material 221 against the second portion 206 of the interior209 of the extraction cell 200. In this manner, efficient and autonomousextraction is facilitated by eliminated the need for additional tampingcomponents or user intervention. Since the upward flow of the extractionmaterial 221 provides the requisite tamping force, an extraction processmay be initiated and left unattended, without requiring a user to standby and tamp the coffee grounds after they have been loaded in theextraction cell, or after the extraction solvent has been introduced.Moreover, the degree to which the grounds are tamped can be controlledby the modulating amount of solvent introduced into the extraction cell,and thus, the internal pressure induced by the solvent.

Third, tamping of the extraction material 221 against the second portion206 can aid even extraction. Since the extraction material 221 is tampedagainst the second portion 206 of the extraction cell 200 and compacted,the risk of channeling is reduced. Channeling can occur where theinterstitial spaces between extraction material 221 are irregular; asthe extraction medium flows through the coffee extraction material 221,the extraction medium may be diverted towards larger interstitialspaces. This phenomena may lead to over-extraction of the extractionmaterial 221 adjacent to larger interstitial spaces, andunder-extraction of the extraction material 221 adjacent to smallerspaces. Moreover, such channeling can inhibit plug flow formation bypreventing or reducing the flow of extraction medium from achieving ormaintaining a substantially constant velocity. Conversely, where aneven, upward flow of extraction medium is employed, the extractionmaterial 221 can tamped against the second portion 206 of the extractioncell 200, compressing the grounds into a cake. The compressed extractionmaterial 221 exhibits more uniform interstitial spacing, facilitatinguniform extraction, and yielding an extract having more refined flavorcharacteristics.

The user may control many aspects of the extraction process by tailoringthe flow rate to suit a particular embodiment. For instance, theinternal pressure—and the degree to which the extraction material 221are tamped against the second portion 206—can be dependent on the rateat which extraction medium is introduced into the interior 209 of theextraction cell 200.

In various embodiments, flow rates are set to achieve plug flow. Where agiven flow rate is too high, the extraction solvent can exploitirregularities within the interstitial spaces of the coffee grounds toform channels through the cake. Such channels can be associated withuneven extraction. Similarly, where the flow rate is too low, thevelocity of solvent can be insufficient to induce plug flow. As such,the desired flow rate can be affected by the geometry of the extractioncell, and the contents residing therein. Accordingly, in variousconfigurations of the methods and devices described herein, the flowrate is gauged in relation to the volume of the first aliquot ofextraction medium residing within the interior of the extraction cell.For instance, in certain configurations, the flow rate may be configuredto fill the available volume of the extraction cell over a periodranging from 3 to 30 minutes. Likewise, the flow rate may be configuredto displace about 30 to about 90% of the first aliquot over a periodranging from about 3 to 30 minutes. In alternate configurations, theflow rate may be configured to displace about 90% of the volume of thefirst aliquot over a 5 minute period. In certain configurations, theflow rate may be configured to displace about 30 to about 90% of thevolume of the first aliquot over about 5 minute to about 30 minuteperiod. However, various other flow rates may be implemented within thescope of this disclosure. For instance, in certain configurations, theflow rate may be configured such that about 60% to about 80% of thevolume of the first aliquot of extraction medium is displaced over aperiod of time ranging from about 15 minutes to about 20 minutes.

As the first aliquot 231 of water flows into the interior 209 of theextraction cell 200, an extraction slurry 235 is formed. FIG. 2D depictsthe extraction slurry 235 residing within an extraction cell 200. Theextraction slurry 235 is typically a heterogeneous mixture comprisingthe extraction material to be extracted in solution with the extractionmedium. For instance, in certain configurations, the extraction slurrymay comprise roasted, ground coffee beans in solution with water. Thestrength of the resultant extract is affected by certain characteristicsof the extraction slurry 235. For instance, the ratio of roasted, groundcoffee beans to water has an effect on the final strength of the brewedextract. Similarly, the temperature of the extraction slurry 235, aswell as the pressure under which it is maintained all have a similareffect on the ultimate beverage characteristics, as will be discussed inmore detail below.

As shown in FIG. 2D, the extraction slurry 235 can maintained within theinterior 209 of the extraction cell 200 to steep. The extraction slurry235 may be steeped for a period of time ranging from about 1 minute toabout 2 hours. For instance, in certain configurations, the extractionslurry 235 may be permitted to steep for about 30 minutes to 1 hour. Insome embodiments, the extraction slurry 235 is steeped for about 45minutes. However, steeping times will vary broadly depending on thenature of material being extracted, and the desired characteristics ofthe extract to be obtained. For instance, shorter steeping times may beemployed to prepare more delicate infusions, such as herbal teas.Additionally, longer steeping times may be employed to prepare beverageshaving deeper, bolder flavors, or where the desirable compounds havepoor solubility, or are otherwise difficult to extract. In certainembodiments, the pressure within the extraction chamber during thesteeping periods described above can be between about 0 bar (g) and 16bar (g). In certain configurations, the pressure during steeping perioddescribed above can be between about 0.8 (g) and 3 bar (g). In certainembodiments, a vacuum may be induced to reduce the internal pressurebelow ambient. For instance, in certain configurations, the pressureduring the steeping period may be between about −3 bar (g) and about 3bar (g). Additionally, in certain embodiments, during the steepingperiods described above, the extraction slurry 235 does not exceed 100°C. and in certain configurations extraction slurry 235 is between about0° C. and about 100° C. and in some embodiments, the temperature of theextraction slurry 235 may be between about 10° C. and about 30° C.Surprisingly, due to the geometry of the extraction cell and the upwardflow filtration process described herein, a high proportion of thedesirable soluble compounds within the extraction material are drawninto the extraction medium, ultimately allowing for the production ofhigh TDS extracts without sacrificing yield even when shorter extractiontimes, such as about 30 minutes, are employed.

The extraction slurry 235 is typically maintained at a substantiallyconstant temperature and pressure throughout the process, though somevariations are contemplated. For instance, in certain configurations,the first aliquot 231 may have at temperature below ambienttemperatures. In such configurations, the extraction cell may bemaintained at a low temperature, or the temperature of the first aliquotmay be allowed to rise as it steeps within the extraction cell. Inalternate embodiments, the temperature of the extraction slurry may bedecreased as the mixture steeps. In still further embodiments, thetemperature of the extraction slurry may be increased as the mixturesteeps. In certain configurations, the temperature of the first aliquot231 may be about 0° C. to about 100° C. In certain configurations, thetemperature of the first aliquot 231 may be about 10° C. to about 30° C.

Likewise, as the extraction slurry 235 steeps, the pressure within theextraction cell is typically maintained until the steeping process hascompleted. For instance, in certain configurations the first aliquot ofwater may be flowed into the interior 209 of the extraction cell 200until the internal pressure exceeds one atmosphere. Once the desiredpressure has been built, the inlet valves may be closed and the firstflow may be halted. The pressure within the extraction chamber may thenbe maintained at a substantially constant level as the extraction slurrysteeps. In certain embodiments, the pressure within the extractionchamber is between about 0 and 16 bar (g). In certain configurations,the pressure is between about 0.8 and 3 bar (g).

After the extraction slurry has steeped, extract 241 can retrieved fromthe extraction cell 200. As depicted in FIG. 2E, the extract 241 can bedisplaced by flowing a second aliquot 232 of extraction medium (whichmay or may not be the same type of medium used during the extractionstep) into the interior 209 of the extraction cell 200. The secondaliquot 232 of extraction medium flows upwards from the first portion203, displacing the contents of the extraction cell 200 upwards towardsthe filter 205. The filter 205 serves to separate the heterogeneousextraction slurry 235 into its constitutions: the steeped extract 241and the spent extraction material 221. Specifically, the inlet valve 211can be opened, and a second aliquot 232 of extraction slurry 235 allowedto flow through the inlet conduit 201 into the interior 209 of theextraction cell 200 via the inlet 202.

In various configurations of the methods and devices described herein,the flow rate of the second aliquot gauged in relation to the volume ofthe first aliquot of extraction medium residing within the interior ofthe extraction cell. Likewise, in certain configurations a given flowrate will depend on the size of the extraction cell, the particle sizeof the material to be extracted, the diameter of the filter, and theaperture size of the filter. Accordingly, in certain configurations, theflow rate of the second aliquot may be configured to displace about 30%of the first aliquot over a 30 minute period. In alternateconfigurations, the flow rate may be configured to displace about 90% ofthe volume of the first aliquot over a 5 minute period. In certainembodiments, the flow rate of the second aliquot may be configured todisplace about 30% to about 90% of the first aliquot over a about 5 toabout 30 minute period. However, various other flow rates may beimplemented within the scope of this disclosure. For instance, incertain configurations, the flow rate may be configured such that about60% to about 80% of the volume of the first aliquot of extraction mediumis displaced over a period of time ranging from about 15 minutes toabout 20 minutes.

Due to the flow rate, the cylindrical nature of the illustratedembodiment of the extraction cell 200, and the back pressure induced bythe outlet valves 2122 and filter 205, a plug flow can be induced as thesecond aliquot 232 of extraction medium is introduced into the interior209 of the extraction cell 200. As discussed above, a plug flow ischaracterized by a substantially constant velocity across the radialprofile of the extraction cell 200. The substantially constant velocityacross the radial profile of the extraction cell can inhibit mixingadjacent layers—specifically, between the second aliquot 235 ofextraction medium and the steeped extract 241.

Displacing the extract 241 in this manner can increase efficiencybecause additional equipment is not required to remove the extract fromthe interior 209 of the extraction cell 200; displacing the extractsimply utilizes the network of inlets and outlets used previously tointroduce the extraction medium. Thus, the steeped extract 241 can beexpelled from the extraction cell 200 without undue dilution, andwithout necessitating additional retrieval procedures or components.Lacking superfluous retrieval conduits or mechanisms, consequentialtransfer losses are reduced, thus ensuring that high extraction yieldsmay be maintained.

The extraction cycle is complete once the desired volume of extract 241is collected. In certain embodiments, the cycle may begin again bysteeping the extraction material in the second aliquot of water. Inother embodiments, the extraction material is discarded and theextraction cell 200 emptied so that the cycle may begin anew. Theextract 241 can be finished product that can be delivered to a consumerfor consumption. According to certain embodiments, at least a portion ofthe extract 241 is delivered to the consumer for consumption after onlya single pass through the extraction material 221. As noted above,embodiments of the extraction methods can be used in combination withthe extraction cell 100 described above with respect to FIGS. 1 and 3.In addition, the embodiments of the extraction method described withrespect to FIGS. 2A-E above can be used to create cold extractsaccording to the embodiments described below.

Cold Extracts

Preparing an edible extract can be a time consuming process. The processof extraction includes pulling desirable compounds contained within amaterial of interest into an extraction medium. Extracts can becharacterized by the concentration of dissolved compounds within theextraction medium, often measured as TDS (total dissolved solids).However, depending on the solubility of the desirable compounds, theprocess of extraction can often takes hours or even days. As such,traditional methods employ high temperatures to increase the rate ofextraction and reduce the time required to prepare a brewed beverage.However, high temperatures can increase the rate at which undesirablecomponents are extracted from the plant material, which can impart offflavors, or other undesirable characteristics.

Although extractions may be performed at lower temperatures, however,such efforts often result in weak, watery extracts lacking the flavorand aroma of brews that are prepared in accordance with traditionalmethods due to the abundant presence of unsteeped water and the lowerTDS content and can also require large amount of extraction materialresulting in poor yields. By way of example, traditional hot espressosprepared at high temperatures and pressures exhibit a TDS content ofabout 50-70 g/L, in contrast with cold brew preparations having a TDScontent of about 20-40 g/L.

Subjecting the material to multiple rounds of extraction in an attemptto increase TDS content or yields can be similarly ineffective or leadto undesirable results. Yield is generally related to TDS according toEquation 1.

$\begin{matrix}{{\%\mspace{14mu}{Yield}} = {\frac{{TDS}*{Extract}\mspace{14mu}{Volume}}{{Extraction}{\mspace{11mu}\;}{Material}\mspace{14mu}{Mass}} \times 100}} & {{Equation}\mspace{14mu} 1}\end{matrix}$

Given the above relationship, manufacturers may attempt to increasetheir yield by repeatedly extracting the same mass of coffee beans,increasing the total extract volume without increasing the mass ofextracted material. Thus, the total yield is artificially inflated.

Conversely, the extract produced according to certain embodimentsdescribed can exhibits a high TDS content and high yield, withoutrelying on high temperatures and extreme pressures which are prone toover extracting undesirable compounds. Specifically, the cold extractionpreparations described herein are surprisingly concentrated, exhibitinghigh TDS content without sacrificing overall yield. Moreover, the highTDS content of the cold extracts prepared in accordance with thisdisclosure do not sacrifice yield, and do not require high temperaturesor multiple rounds of extraction which can result in off-flavors andundesirable characteristics.

By way of example, the upward flow process described herein allows thefirst aliquot of extraction medium to remain in substantially completecontact with the extraction material. As such, extraction proceedsefficiently, with little room for residual extraction material to remainunsteeped. Thus, the resultant extract includes more dissolved solids,and less unsteeped extraction medium in the final product. The absenceof unsteeped extraction medium results in a stronger, bolder flavor whencompared to traditional cold preparations. Importantly, due to thelimited amount of unsteeped extraction medium in the extract, and due tothe more intense coffee flavor, high concentration cold extractedcoffees and teas may be prepared through the upward filtration coldextraction process described herein. Moreover, due to the upward flowfiltration and plug flow displacement process, high concentrations canbe achieved without sacrificing overall yield. Surprisingly, due to thehigh TDS content of the cold extracts, the extracts described herein maybe added to a wide variety of beverages. For instance, in certainconfigurations, the techniques and methods described herein may be usedto prepare a beverage which may be consumed by itself, or in conjunctionwith additional beverage components such as milk, water, or juices toprepare cold brew Americanos, mochas, lattes, cappuccinos, or the like.

The techniques and methods described herein may be used to prepare acold extract. For instance, in some implementations the extractionmaterial is ground roasted coffee with a mean diameter of about 1 mm toabout 2 mm. However, alternate extraction materials, such as loose leaftea, may also be used. In some configurations, the cold brew extract mayhave a TDS of about 40 g/L to about 200 g/L. For instance, in certainconfigurations, utilizing ground roasted coffee as the extractionmaterial, the pressed coffee extract has a TDS of about 60 g/L to about120 g/L, while in certain embodiments; the pressed coffee extract has aTDS of about 80 g/L to about 120 g/L. In certain embodiments, the coldextract having TDS in the above ranges can be achieved during a coldextraction process and can be achieved with other extraction materialssuch as loose leaf tea and other extraction materials as mentionedherein. In certain embodiments, the cold extract having TDS in the aboveranges can be achieved during a extraction process utilizing groundcoffee beans have a mean diameter of between 1 mm and 2 mm. In addition,the extract having a TDS within the above ranges can be achieved in aprocess that includes a single pass through the extraction material.Surprisingly, such first pass extracts exhibit high TDS and achieveexcellent yield. For instance, the extract having a TDS within the aboveranges can be achieved in a process that includes a single pass throughthe extraction material during a cold extraction process exhibitingyields ranging from about 8% to about 14%. In some configurations, theyield may range from about 10% to about 12%. In still furtherembodiments, the extracts prepared can be prepared with the use of anextraction medium) not exceeding 100° C., and in certain configurations,the extraction medium may be between 0° C. and 100° C. and in certainconfigurations, the extraction medium may be between 10° C. and 30° C.In the aforementioned configurations, the extraction process can beconducted at pressures between about 0 and about 16 bar (g) and incertain configurations the pressure can between about 0.8 and 3 bar (g).In some implementations, the coffee used to produce the extract ismaintained at a temperature less than 50° C. after roasting, until theextract is displaced from the extraction cell. In still furtherembodiments, the extract medium used to produce the extract ismaintained at a pressure between about 0-16 bar (g) after the coffee isintroduced into the extraction cell, until the extract is displaced fromthe extraction cell. In the above configurations the coffee can beexposed to the extraction medium for a period of about 1 minute to about2 hours and in some embodiments from about 30 minutes to 1 hour. Thecold extracts prepared in accordance with this disclosure may exhibitless acidity for a sweeter, smoother flavor in comparison to traditionalhot extractions. As such, these extracts are suitable for mixing in awide variety of beverage bases. For instance, in certain configurations,cold extracts prepared in accordance with this disclosure may beconsumed alone, or mixed with additional beverages or ingredients suchas milk, citrus, teas, and sparkling sodas. In additionalconfigurations, the cold extract may be isolated and further processedor stored. For example, in some configurations, the cold extract may bedelivered into a barrel for aging or storage. In certain configurations,whiskey barrels made from oak, or other suitable woods may be used forstorage and aging.

TDS can be measured in a variety of manners. In certain configurations,the method of measurement may affect the purported TDS content of agiven extract. As the term is used herein, TDS refers to the proportionof solids dissolved within a given volume of extract and is thusexpressed in mass/volume—typically g/L. Nevertheless, slight variationsin methodology are contemplated, which may yield slightly differentresults. For instance, in certain configurations, TDS may beapproximated by measuring the refractive index of the extract using arefractometer to approximate the proportion of dissolved solids as apercentage representing the proportion of dissolved solids within thetotal extract. Such variations remain within the scope of the presentdisclosure. As noted above, embodiments of the extraction methodsdescribed with respect to FIGS. 2A-E can be used to create the extractsdescribed above. In addition, the embodiments of the extraction cell 200described above can be used to create cold extracts according to theembodiments described above. In addition, in certain embodiments, theembodiments of the extraction cell 200 and the methods described withrespect to FIGS. 2A-2E can be used in combination to create the extractsdescribed above.

Extraction Cell Control Systems

In certain configurations, preparation of an extract as described abovemay proceed automatically, or may be performed substantially manually.In various configurations, one or more sensors may be disposed within,or adjacent to, the extraction cell to detect various characteristics ofthe extraction process. For instance, such sensors may detect variouscharacteristics such as the temperature within the extraction cell, thetemperature of the extraction cell itself, the pressure within theextraction cell, the volume of extraction material within the extractioncell, the volume of solvent within the extraction cell, the duration ofextraction, the rate at which solvent is introduced through the inlet,the rate at which extract is retrieved through the outlet, or variousother characteristics.

FIG. 4 depicts a schematic view of an extraction cell equipped withmultiple sensors; a pressure sensor 181 and a temperature sensor 182.Each of the pressure sensor 181 and temperature sensor 182 arecommunicably coupled to a controller 191. Likewise, the inlet valves 111and outlet valves 112 are also communicably coupled to the controller191. In this manner, each of the pressure sensor 181, the temperaturesensor 191, the inlet valves 111, and the outlet valves 112, may relayinformation to the controller 191.

As shown in FIG. 4, certain embodiments of the controller 191 mayinclude a display apparatus, such as a screen 192. The screen 192 candisplay the aforementioned information gathered from the pressure sensor181, the temperature sensor 182, the inlet valves 111, and the outletvalves 112. For instance, in embodiment illustrated in FIG. 4, thecontroller may display information obtained from the temperature sensor,such as the temperature within the extraction cell. Likewise, thecontroller may display pressure, such as the pressure within theextraction cell. As discussed above, the inlet valve 111 and the outletvalve 112 may also relay pertinent information to the controller 191 tobe depicted on the screen 192. In this manner, the operator may viewvarious extraction characteristics. Although a screen is illustrated inFIG. 4, alternate or additional display configurations may be employed,such as an analog gauge or alternative digital read out.

In certain configurations, the controller may further include one ormore dials. In this manner, the operator may affect various extractioncharacteristics. For instance, in the embodiment depicted in FIG. 4, thecontroller 191 includes a first dial 193 and a second dial 194. However,the dials may be implemented in a variety of numbers or forms. Forinstance, in certain configurations the controller 191 may include oneor more buttons or switches in place of the aforementioned dials.

With continued reference to FIG. 4, the first dial 193 may bemanipulated to control, e.g., the outlet valves 112. Similarly, thesecond dial 194 may be manipulated to control, e.g., the inlet valves111. In this manner, an operator of the extraction cell 100 maymanipulate the first dial 193 to open the outlet valves 112, and furthermanipulate the second dial 194 such that a flow of solvent is allowed toenter the interior 109 of the extraction cell 100. In this manner, airor other gasses resident in the extraction cell may exit the interior109 of the extraction cell 100 as the solvent begins to fill thechamber. In other embodiments, the first dial 193 may be manipulatedsuch that the outlet valves 112 are closed as the solvent is introducedinto the interior 109 of the extraction cell 100, allowing pressure tobuild within the chamber.

In additional embodiments, the controller 191 may be configured toautomatically control certain extraction parameters. For instance, incertain configurations the controller 191 may be configured to receiveinformation from at least one of the temperature sensor 181 and pressuresensor 182, and to automatically modulate inlet valve 111 or outletvalve 112 to control the temperature or pressure within the interior 109of the extraction cell 100. In this manner, the extraction process maybe substantially automated.

Certain Terminology

As used herein, the term “beverage” has its ordinary and customarymeaning, and includes, among other things, any edible liquid orsubstantially liquid substance or product having a flowing quality(e.g., juices, coffee beverages, teas, milk, beer, wine, cocktails,liqueurs, spirits, cider, soft drinks, flavored water, energy drinks,soups, broths, combinations of the same, or the like).

Conditional language, such as “can,” “could,” “might,” or “may,” unlessspecifically stated otherwise, or otherwise understood within thecontext as used, is generally intended to convey that certainembodiments include, while other embodiments do not include, certainfeatures, elements, and/or steps. Thus, such conditional language is notgenerally intended to imply that features, elements, and/or steps are inany way required for one or more embodiments or that one or moreembodiments necessarily include logic for deciding, with or without userinput or prompting, whether these features, elements, and/or steps areincluded or are to be performed in any particular embodiment.

Conjunctive language such as the phrase “at least one of X, Y, and Z,”unless specifically stated otherwise, is otherwise understood with thecontext as used in general to convey that an item, term, etc. may beeither X, Y, or Z. Thus, such conjunctive language is not generallyintended to imply that certain embodiments require the presence of atleast one of X, at least one of Y, and at least one of Z.

Unless otherwise explicitly stated, articles such as “a” or “an” shouldgenerally be interpreted to include one or more described items.Accordingly, phrases such as “a device configured to” are intended toinclude one or more recited devices. Such one or more recited devicescan also be collectively configured to carry out the stated recitations.For example, “a processor configured to carry out recitations A, B, andC” can include a first processor configured to carry out recitation Aworking in conjunction with a second processor configured to carry outrecitations B and C.

The terms “comprising,” “including,” “having,” and the like aresynonymous and are used inclusively, in an open-ended fashion, and donot exclude additional elements, features, acts, operations, and soforth. Likewise, the terms “some,” “certain,” and the like aresynonymous and are used in an open-ended fashion. Also, the term “or” isused in its inclusive sense (and not in its exclusive sense) so thatwhen used, for example, to connect a list of elements, the term “or”means one, some, or all of the elements in the list.

The terms “approximately,” “about,” and “substantially” as used hereinrepresent an amount close to the stated amount that still performs adesired function or achieves a desired result. For example, in someembodiments, as the context may dictate, the terms “approximately”,“about”, and “substantially” may refer to an amount that is within lessthan or equal to 10% of the stated amount. Numbers preceded by a termsuch as “about” or “approximately” include the recited numbers andshould be interpreted based on the circumstances (e.g., as accurate asreasonably possible under the circumstances, for example. For example,“about 1 gram” includes “1 gram.” In the embodiments described in thisapplication, terms such as “about” or “approximately” within thespecification or claims that precede values or ranges can be omittedsuch that this application specifically includes embodiments of therecited values or ranges with the terms “about” or “approximately”omitted from such values and ranges such that they can also be claimedwithout the terms “about” or “approximately” before the disclosed range.That is, this application specifically includes embodiments of valuesand ranges associated with for example, TDS, extraction mediumtemperature, steeping pressure, steeping time, diameter, yield, and flowrates with “about” or “approximately” associated with the disclosedvalues and ranges or without “about” or “approximately” associated withthe disclosed values and ranges. Thus, for example, a disclosed range ofbetween “about 0° C. and about 100° C.” would include a disclosed rangeof between “0° C. and 100° C.” which can be claimed as between “0° C.and 100° C.”. The term “generally” as used herein represents a value,amount, or characteristic that predominantly includes, or tends toward,a particular value, amount, or characteristic. As an example, in certainembodiments, as the context may dictate, the term “generally parallel”can refer to something that departs from exactly parallel by less thanor equal to 20 degrees and/or the term “generally perpendicular” canrefer to something that departs from exactly perpendicular by less thanor equal to 20 degrees.

Overall, the language of the claims is to be interpreted broadly basedon the language employed in the claims. The language of the claims isnot to be limited to the non-exclusive embodiments and examples that areillustrated and described in this disclosure, or that are discussedduring the prosecution of the application.

The following example embodiments identify some possible permutations ofcombinations of features disclosed herein, although other permutationsof combinations of features are also possible.

In a first embodiment of the present disclosure, described is a methodof preparing an extract, the method comprising: loading extractionmaterial into an extraction cell having a bottom portion and a topportion; introducing a first aliquot of extraction medium through thebottom portion of the extraction cell; expelling gas from the extractioncell through the top portion of the extraction cell; closing the topportion of the extraction cell and increasing the pressure in theextraction cell as extraction medium flows into the bottom portion ofthe extraction cell; stopping the flow of extraction medium into theextraction cell; steeping the extraction material in the extractionmedium under pressure to produce an extract; and introducing a secondaliquot of extraction medium through the bottom portion of theextraction cell to push extract through top portion of the extractioncell.

In a second embodiment of the present disclosure, described is anextraction cell for preparing an extract, the extraction cell comprisinga bottom portion; a top portion having a cross-sectional area; a sidewall extending between the bottom portion and bottom portion; an inleton the bottom portion for introducing an extraction medium; an outletdisposed on the top portion for removing an extract from the extractioncell, the outlet having an area that is between about 10 to about 100%of the cross-sectional area of the top portion of the extraction cell;and a filter positioned at the outlet having a mean aperture diameterbetween about 0.05 mm to about 0.35 mm.

In a third embodiment of the present disclosure, described is a coldextracted coffee and/or tea extract comprising a TDS of about 60 WL andabout 120 g/L, wherein the extraction medium used to produce the extractis maintained at a temperature less than about 30° C. until the extractis displaced from the extraction cell.

Any of the preceding first, second or third embodiments may be practicedalone, or in combination with one another. Slight variations on theforegoing are also contemplated. For instance, in conjunction with thepreceding embodiments, or in still further embodiments, the extractionmaterial may comprise ground roasted coffee beans or loose leaf tea. Theground coffee beans have a mean diameter of between 1 mm and 2 mm.

Likewise, according to any of the preceding first, second or thirdembodiments, the extract may have a TDS ranging from about 40 g/L toabout 140 WL. For instance, in certain configurations, the extract has aTDS of about 80 g/L to about 120 g/L. In the same or differentembodiments or configurations, the extract may have a yield betweenabout 8% and about 16%. In some embodiments described herein, TDS andyield are related. For instance, in some configurations, the extract hasa TDS between about 80 g/L and 10 g/L, and a yield between about 8% andabout 14%.

According to any of the preceding embodiments, the extraction medium mayfurther have a temperature not exceeding 100° C., and in certainconfigurations, the extraction medium may be between 0° C. and 100° C.and in certain configurations, the extraction medium may be between 10°C. and 30° C. According to any of the preceding embodiments, theextraction material may be allowed to steep in the extraction mediumunder pressure and the maintained pressure within the extraction cellbetween about 0 bar (gauge) and about 16 bar (gauge). For instance,according to any of the preceding embodiments, the coffee or tea used toproduce the extract is maintained at a pressure between about 0 bar (g)and about 16 bar (g) after the extraction medium is introduced into theextraction cell, until the extract is displaced from the extraction celland in certain embodiments the pressure can be between about 0.8 bar(gauge) and 3 bar (gauge). In the same or different embodiments, theextraction material may be allowed to steep for between about 30 minutesand about 20 hours, such as between about 30 minutes and 90 minutes. Incertain configurations, the coffee is exposed to an extraction mediumfor between about 45 minutes and 20 hours.

According to any of the foregoing embodiments, the extraction medium maybe introduced through the bottom portion of the extraction comprisingintroducing the extraction medium at a flow rate that achieves plugflow. For instance, in certain configurations, the second aliquot ofextraction medium is introduced at a rate such that about 30% to 90% ofthe first aliquot is displaced over a period of about 5 minutes to 30minutes.

In the same or different embodiments or any of the above embodiments, aportion of the extract may be delivered to a consumer without subjectingthe portion of extract to a further extraction process. Likewise, in thesame or different embodiments, the extraction material has not beensubjected to prior extractions.

According to any of the preceding embodiments, the filter of theextraction cell may have a mean aperture diameter of about 0.15 mm toabout 0.35 mm. For instance, according to any of the foregoingembodiments, the diameter of the fine filter is about 15 to 40% of thediameter of an inner diameter the upper portion of the extraction cell.

SUMMARY

Although this disclosure describes certain embodiments and examples ofbeverage systems and methods, many aspects of the above-describedsystems and methods may be combined differently and/or modified to formstill further embodiments or acceptable examples. All such modificationsand variations are intended to be included herein within the scope ofthis disclosure.

Also, although there may be some embodiments within the scope of thisdisclosure that are not expressly recited above or elsewhere herein,this disclosure contemplates and includes all embodiments within thescope of what this disclosure shows and describes. Further, thisdisclosure contemplates and includes embodiments comprising anycombination of any structure, material, step, or other feature disclosedanywhere herein with any other structure, material, step, or otherfeature disclosed anywhere herein.

Furthermore, certain features that are described in this disclosure inthe context of separate implementations can also be implemented incombination in a single implementation. Conversely, various featuresthat are described in the context of a single implementation can also beimplemented in multiple implementations separately or in any suitablesubcombination. Moreover, although features may be described above asacting in certain combinations, one or more features from a claimedcombination can, in some cases, be excised from the combination, and thecombination may be claimed as a subcombination or variation of asubcombination.

For purposes of this disclosure, certain aspects, advantages, and novelfeatures are described herein. Not necessarily all such advantages maybe achieved in accordance with any particular embodiment. Thus, forexample, those skilled in the art will recognize that the disclosure maybe embodied or carried out in a manner that achieves one advantage or agroup of advantages as taught herein without necessarily achieving otheradvantages as may be taught or suggested herein.

Some embodiments have been described in connection with the accompanyingdrawings. The figures are drawn to scale, but such scale should not beinterpreted to be limiting. Distances, angles, etc. are merelyillustrative and do not necessarily bear an exact relationship to actualdimensions and layout of the devices illustrated. Components can beadded, removed, and/or rearranged. Further, the disclosure herein of anyparticular feature, aspect, method, property, characteristic, quality,attribute, element, or the like in connection with various embodimentscan be used in all other embodiments set forth herein. Also, any methodsdescribed herein may be practiced using any device suitable forperforming the recited steps.

Moreover, while components and operations may be depicted in thedrawings or described in the specification in a particular arrangementor order, such components and operations need not be arranged andperformed in the particular arrangement and order shown, nor insequential order, nor include all of the components and operations, toachieve desirable results. Other components and operations that are notdepicted or described can be incorporated in the embodiments andexamples. For example, one or more additional operations can beperformed before, after, simultaneously, or between any of the describedoperations. Further, the operations may be rearranged or reordered inother implementations. Also, the separation of various system componentsin the implementations described above should not be understood asrequiring such separation in all implementations, and it should beunderstood that the described components and systems can generally beintegrated together in a single product or packaged into multipleproducts.

In summary, various illustrative embodiments and examples of beveragedispensing systems and methods have been disclosed. Although the systemsand methods have been disclosed in the context of those embodiments andexamples, this disclosure extends beyond the specifically disclosedembodiments to other alternative embodiments and/or other uses of theembodiments, as well as to certain modifications and equivalentsthereof. This disclosure expressly contemplates that various featuresand aspects of the disclosed embodiments can be combined with, orsubstituted for, one another. Accordingly, the scope of this disclosureshould not be limited by the particular disclosed embodiments describedabove, but should be determined only by a fair reading of the claimsthat follow as well as their full scope of equivalents.

What is claimed:
 1. A method of preparing an extract, the methodcomprising: loading extraction material into an extraction cell having abottom portion and a top portion; introducing a first aliquot ofextraction medium through the bottom portion of the extraction cell;expelling gas from the extraction cell through the top portion of theextraction cell; closing the top portion of the extraction cell andincreasing the pressure in the extraction cell as extraction mediumflows into the bottom portion of the extraction cell; stopping the flowof extraction medium into the extraction cell; steeping the extractionmaterial in the extraction medium under pressure to produce an extract;and introducing a second aliquot of extraction medium through the bottomportion of the extraction cell to push extract through top portion ofthe extraction cell.
 2. The method of claim 1, wherein the extractionmaterial comprises ground roasted coffee beans or loose leaf tea.
 3. Themethod of claim 2, wherein the ground coffee beans have a mean diameterof between 1 mm and 2 mm.
 4. The method of claim 1, wherein the extracthas a TDS of about 40 g/L to about 140 g/L
 5. The method of claim 1,wherein the extract has a TDS of about 80 g/L to about 120 g/L, and ayield between about 8% and about 16%.
 6. The method of claim 1, whereinthe extraction medium is water having a temperature between about 10° C.and about 30° C.
 7. The method of claim 1, wherein steeping theextraction material in the extraction medium under pressure maintainpressure within the extraction cell between about 0 bar (gauge) andabout 16 bar (gauge).
 8. The method of claim 1, wherein steeping theextraction material in the extraction medium under pressure comprisingsteeping between about 30 minutes and about 20 hours.
 9. The method ofclaim 1, wherein steeping the extraction material in the extractionmedium under pressure comprising steeping between about 30 minutes andabout 90 minutes.
 10. The method of claim 1, wherein introducingextraction medium through the bottom portion of the extractioncomprising introducing the extraction medium at a flow rate thatachieves plug flow.
 11. The method of claim 10, wherein the secondaliquot of extraction medium is introduced at a rate such that about 30%to 90% of the first aliquot is displaced over a period of about 5minutes to 30 minutes.
 12. The method of claim 1, comprising deliveringa portion of the extract to a consumer without subjecting the portion ofextract to a further extraction process.
 13. The method of claim 1,wherein the extraction material has not been subjected to priorextractions.
 14. An extraction cell for preparing an extract, theextraction cell comprising a bottom portion; a top portion having across-sectional area; a side wall extending between the bottom portionand bottom portion; an inlet on the bottom portion for introducing anextraction medium; an outlet disposed on the top portion for removing anextract from the extraction cell, the outlet having an area that isbetween about 10 to about 100% of the cross-sectional area of the topportion of the extraction cell; and a filter positioned at the outlethaving a mean aperture diameter between about 0.05 mm to about 0.35 mm.15. The extraction cell of claim 14, wherein the filter has a meanaperture diameter of about 0.15 mm to about 0.35 mm.
 16. The filter ofclaim 15, wherein the diameter of the fine filter is about 15 to 100% ofthe diameter of an inner diameter the upper portion of the extractioncell.
 17. A cold extracted coffee and/or tea extract comprising a TDS ofabout 60 g/L and about 120 g/L, wherein the extraction medium used toproduce the extract is maintained at a temperature less than about 30°C. until the extract is displaced from the extraction cell.
 18. The coldextracted coffee and tea extract of claim 17 wherein the extract has aTDS between about 100 g/L and 120 g/L, and a yield between about 8% andabout 14%.
 19. The extract of claim 17, wherein the coffee or tea usedto produce the extract is maintained at a pressure between about 0 bar(g) and about 16 bar (g) after the coffee is introduced into theextraction cell, until the extract is displaced from the extractioncell.
 20. The extract of claim 17, wherein the coffee is exposed to anextraction medium for between about 45 minutes and 20 hours.